The course of study is designed to provide students with a strong foundation in fundamental subjects (mathematics, physics, chemistry, and biological sciences), as well as in professional disciplines such as:

• Operations and processes from food production to consumption.
• Food processing and preservation techniques.
• Chemical, physical, sensory, and microbiological analyses for the control and assessment of raw materials, semi-finished products, and final food products.
• Systems for managing food safety, quality, and hygiene.
• Principles of nutrient function in the human body and their effects on health.
• Key defense and control systems for food products.
• Strategies for valorizing by-products and reducing waste within the food system.
• Planning and overseeing catering and food service activities, including the evaluation of eating habits and consumption patterns.
• Current laws and regulations governing the food system, as well as the organization and economics of food-related businesses.

The course includes classroom lectures, lab exercises, e-learning, seminars, educational visits to specialized companies, study trips, and practical training opportunities within companies.

Students enrolled in the three-year program also have the opportunity to participate in the ERASMUS Program for international student mobility.

After completing the three-year degree, students can either continue their studies to obtain a Master’s Degree, or, as graduates with a degree in food technologies, they will be qualified to pursue professional activities in various fields, such as:

• Monitoring production, preservation, and processing of food products.
• Assessing the quality and chemical, physical, sensory, microbiological, and nutritional characteristics of raw materials, semi-finished, and finished products.
• Planning and controlling hygiene, safety, and health standards for food products from production to consumption.
• Managing and marketing food production companies and related organic products, including effluent treatment and by-product recovery processes.
• Overseeing and managing the processes for meal preparation and service in collective, institutional, and commercial catering facilities, as well as in agritourism businesses, including food and wine tourism.
• Managing overall supply chain quality, particularly concerning food product traceability and tracking.
• Engaging in communication, food marketing, and wine tourism.
• Handling packaging and distribution logistics.

Our graduates will also be able to collaborate in:

• Organizing and managing nutrition programs in healthcare institutions and facilities.
• Researching, designing, and managing agri-food development programs, often in collaboration with international and European Union agencies.
• Supervising human nutrition and meal preparation processes.

Course Coordinator:
Prof.ssa Deborah Pacetti
d.pacetti@staff.univpm.it

Student Orientation and Tutoring Office:
Tel: +39 071 2203037 – 3038
orientamento@univpm.it